I love Allison's pancakes, there I said it. I love Allison too, even more than her pancakes, but as long as I can have both, I'm in a pretty good place. Allison only makes her pancakes if we have at least 2 guests visiting for brunch. Because of this rule, we've had more brunches at our house than any other meal combined. People always tell Allison that she shouldn't "fuss" over these pancakes for them, but frankly, some of these people would never be invited if pancakes weren't on the line.
Allison claims that her pancakes are simple, but I disagree, while the ingredients are simple, the finesse to make them just right is something that must be practiced. If you happen to make this recipe, screw it up, please send pictures as I'd like to prove that to Allison how awesome she is.
The ingredients (Think 2s):
2 cups all purpose flour2 table spoons white sugar
2 tea spoons baking powder
2 teaspoons salt
2 cups milk
2 table spoons oil
2 eggs (optional you can separate the egg yolks and beat whites to fold into mixture)
Next mix in the milk, but do it slowly. If you mix the milk in too quickly you'll get lumps, and you don't want lumps. This is also the part that requires a bit of practice, depending on the flour and the milk you use, sometimes 2 cups is a little too much or no exactly enough. You want a slightly thick batter, but again, NOT LUMPY! You might have to practice this a few times because unfortunately you don't really know if your mixture is too runny until you put it on the hot pan, and by that time it's way too late to add more flour.
This is a point where you can mix in any extra ingredients you might want. In our house chocolate chips are acceptable, fruit is not. These are not my rules as I love blueberry or raspberry pancakes, but since she's making them, I'm not complaining.
Once you have the unlumpy batter mixed, stir in the oil and the eggs... sort of.
This is also the time where you can decide if you want to be lazy, or if you want to have the fluffiest pancakes in the world. If you want to be lazy, mix in the eggs and oil and you're done. You will have slightly fluffy pancakes using this method, but they could be fluffier. If you want to go the extra mile, add your oil, and separate the eggs and just add the egg yolks. Then, beat the egg whites in a separate bowl until they're stiff (or can hold their shape). Then fold in the egg white into the batter, but don't mix it too much.
I could get into flipping pancakes, but frankly I think it's magical. The first flip is always the most dangerous because at this point the top of your pancake is still batter, and it can be messy. One quick motion and a little bit of nerve seems to be the way to go. One thing to keep note is that under doing your pancakes is better than burning them, so error on the side of caution.
A great deal of our relationship hovers around the making of pancakes. I know that making them is a lot of work for Allison, and I appreciate it. I tend to make her a ridiculous amount of bacon when we have pancakes (often burning my arms in the process), so there is some mutual cooking going on. I'm also in charge of many of the other toppings, while Allison doesn't go for them, our guests are often keen, and happy guests means we gain a reputation for having these meals, which means we have more of these meals, which means I get more pancakes.